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(CP) Dilled Pot Roast (T&T)




Source of Recipe


Posted by Wanderer. Source: Mable Hoffman “Crockery Cookery,” 1975


Recipe Introduction


Makes 6 to 7 servings


List of Ingredients




3 to 3-1/2 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dill weed
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 teaspoon dill weed
1 cup dairy sour cream

Recipe



Sprinkle both sides of meat with salt, pepper, and 1 teaspoon dill. Place in slow-cooking pot. Add water and vinegar. Cover and cook on low for 7 to 9 hours or until tender.

Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in additional 1 teaspoon dill. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.